5 tips for healthy homemade yeast-free bread
- Homemade yeast-free bread can be easily prepared at home. A substitute for yeast can be baking soda, baking powder or apple cider vinegar, which can create great volume inside gluten-free breads.
- However, there are people who do not want yeast (or baking soda, or baking powder or apple cider vinegar) in homemade bread. A great substitute / recommendation is to put a little sugar (on top of the spoon) to help ferment the unleavened bread mixture.
- It is very important that the dough “matures” or ferments before baking in the oven. If the chef does not have time to keep the dough for a long time (due to fermentation) then it is better to use warm acidic water (rather than plain water). In that case, the bread after baking will have those small and fine holes.
- Let the bread mixture remain softer while you knead the dough. That way, the dough will be airy when the bread is baked. Various combinations of flour can be used. For beginner chefs, it is best to use a combination of spelta, whole wheat and rye flour.
- You can add seeds or nuts to the bread.